Bacon, mushroom and kale risotto
Please the whole family with this nourishing and flavoursome bacon, mushroom and kale risotto - the perfect idea for a quick and tasty dinner tonight!
- 5 mins preparation
- 35 mins cooking
- Serves 4
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Ingredients
Bacon, mushroom and kale risotto
- 1.5 litre (6 cups) woolworths select liquid vegetable or chicken stock
- 2 tablespoon extra virgin olive oil
- 500 gram mixed mushrooms, sliced
- 2 rasherd rindless bacon, chopped
- 1 leek, trimmed, washed, sliced
- 1 clove garlic, crushed
- 2 cup arborio rice
- 1/2 cup dry white wine
- 1 bunch kale, shredded, blanched
- 1/2 cup parsley, chopped
- 1/4 cup finely grated macro organic parmigiano reggiano parmesan, plus extra, to serve
- 40 gram butter, chopped
- lemon cheeks, to serve
Method
Bacon, mushroom and kale risotto
- 1Pour stock into medium saucepan and bring to a slow simmer on medium. Reduce heat to low and keep warm.
- 2In a large heavy-based saucepan heat oil on medium. Sauté mushrooms, bacon, leek and garlic for 3-4 minutes, until leek is tender. Add rice, stirring for 1 minute, to coat well in oil.
- 3Pour in wine and cook, stirring, for 1 minute until absorbed. Add hot stock, 1 cup at a time, stirring between each addition, until liquid is almost absorbed (15-20 minutes). Rice should be creamy with a slight bite.
- 4Stir in kale, parsley, parmesan and butter. Season. Set aside, covered, for 2 minutes. Serve with extra parmesan and lemon.
